Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine] · 1998
[A case-control study on diet and gastric cancer].
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Ye W, Yi Y, Luo R
Аннотация
OBJECTIVE: To study the relationship between consumption of fish sauce, diet, living-habit and risk of gastric cancer.
METHODS: A population-based 1:2 matched case-control study was conducted in Changle and Fuqing Cities of Fujian Province during May 1994 to July 1995. Totally, 272 matched pairs were investigated.
RESULTS: Risk state single-factor analysis indicated that there were significant associations between occurrence of gastric cancer and over consumption of fish sauce (OR = 2.57), pickled vegetables (OR = 1.41) and sea food (OR = 1.57), low consumption of fresh vegetables (OR = 1.95), citrus fruits (OR = 1.41), other fruits (OR = 1.31) and green tea (OR = 1.72), exposure to moldy cereals (OR = 2.32), taking meals at irregular times (OR = 5.47) and familial history of malignancy (OR = 3.27). No associations between risk of gastric cancer and smoking, alcohol drinking, amount of salft consumption, use of refrigerator were found. Analysis of risk state conditional logistic regression showed that fish sauce, pickled sea food, irregularly taking meals and familial history of malignancy were included in a set of risk factors for gastric cancer, with a summary attributable risk percentage of 75.49%.
CONCLUSION: Over consumption of fish sauce, pickled food, moldy cereals, irregularly taking meals and familial history of malignancy may be the local risk factors for high occurrence of gastric cancer, and fresh vegetables and fruits, green tea may have protective effects on it.
METHODS: A population-based 1:2 matched case-control study was conducted in Changle and Fuqing Cities of Fujian Province during May 1994 to July 1995. Totally, 272 matched pairs were investigated.
RESULTS: Risk state single-factor analysis indicated that there were significant associations between occurrence of gastric cancer and over consumption of fish sauce (OR = 2.57), pickled vegetables (OR = 1.41) and sea food (OR = 1.57), low consumption of fresh vegetables (OR = 1.95), citrus fruits (OR = 1.41), other fruits (OR = 1.31) and green tea (OR = 1.72), exposure to moldy cereals (OR = 2.32), taking meals at irregular times (OR = 5.47) and familial history of malignancy (OR = 3.27). No associations between risk of gastric cancer and smoking, alcohol drinking, amount of salft consumption, use of refrigerator were found. Analysis of risk state conditional logistic regression showed that fish sauce, pickled sea food, irregularly taking meals and familial history of malignancy were included in a set of risk factors for gastric cancer, with a summary attributable risk percentage of 75.49%.
CONCLUSION: Over consumption of fish sauce, pickled food, moldy cereals, irregularly taking meals and familial history of malignancy may be the local risk factors for high occurrence of gastric cancer, and fresh vegetables and fruits, green tea may have protective effects on it.